Chocolate Peanut Butter Cup Cookies Recipe

Name: Chocolate Peanut Butter Cup Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup semi-sweet chocolate chips; 2 (1 ounce) unsweetened baking chocolate (squares); 1 cup sugar; ½ cup all-vegetable crisco butter flavor shortening; 2 eggs; 1 teaspoon salt; 1 teaspoon vanilla; 1 ½ cups all-purpose flour, plus; 2 tablespoons all-purpose flour; ½ teaspoon baking soda; ¾ cup finely chopped peanuts; 36 miniature peanut butter cups, unwrapped; 1 cup peanut butter chips

Servings: persons

1 cup semi-sweet chocolate chips
2 (1 ounce) unsweetened baking chocolate (squares)
1 cup sugar
½ cup all-vegetable crisco butter flavor shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 ½ cups all-purpose flour, plus
2 tablespoons all-purpose flour
½ teaspoon baking soda
¾ cup finely chopped peanuts
36 miniature peanut butter cups, unwrapped
1 cup peanut butter chips

1
Heat oven to 350F.
2
Place sheets of foil on counter top for cooling cookies.
3
Combine chocolate chips and chocolate squares in a microwave-safe measuring cup or bowl.
4
Microwave at 50% (MEDIUM) for 2 minutes, stir.
5
Repeat until smooth (or melt on range top in small saucepan on very low heat).
6
Cool slightly.
7
Combine sugar and 1/2 cup shortening in large bowl.
8
Beat at medium speed of electric mixer until blended and crumbly.
9
Beat in eggs, one at a time, then add salt and vanilla.
10
Reduce speed to low.
11
Add chocolate slowly.
12
Mix until well blended.
13
Stir in flour and baking soda with a spoon until well blended.
14
Shape dough into 1 1/4 inch balls.
15
Roll in nuts.
16
Place 2 inches apart on ungreased baking sheet.
17
Bake at 350F for 8 to 10 minutes or until set.
18
Do not overbake.
19
Press peanut butter cup into center of each cookie immediately.
20
Cool 2 minutes on baking sheet before removing to cooling rack.
21
Cool completely.
22
For drizzle, place peanut butter chips in heavy resealable sandwich bag.
23
Seal.
24
Microwave at 50% (MEDIUM) for 1 minute.
25
Knead bag.
26
Repeat until smooth (or melt by placing bag in hot water).
27
Cut tiny tip off corner of bag.
28
Squeeze out and drizzle over cookies.

6967

kcal

Calories

551

Fat

343

Carbs

264

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup semi-sweet chocolate chips, 2 (1 ounce) unsweetened baking chocolate (squares), 1 cup sugar, ½ cup all-vegetable crisco butter flavor shortening, and more.

Yes, Chocolate Peanut Butter Cup Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Cup Cookies

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